Yellow Croaker with Silver Thread Noodles
Crispy yellow croaker served atop silky vermicelli, with an artistic presentation that delights both the eyes and the palate.
宜宾燃面
Yibin Ran Mian is a traditional Sichuan noodle dish, known for its dry, spicy, and aromatic character. Topped with minced pork, pickled mustard greens, crushed peanuts, and chili oil, it's a street food icon.
Wuyi Smoked Goose
A traditional Wuyi Mountain dish, smoked with local rock tea. The goose turns red-bright with a crispy skin and tender, juicy meat, leaving a lingering tea fragrance.
Luoyang Jiang Noodles (Sour Mung Bean Noodles)
A traditional Henan noodle soup made with fermented mung bean pulp, offering a unique tangy flavor. Served with crunchy celery, carrots, soybeans, and peanuts.
Dan Dan Noodles
Dan Dan Noodles is a classic Sichuan street food featuring savory minced pork, rich sesame paste, and fiery chili oil. Each bite balances spicy, numbing, and tangy flavors.
Bamboo-Fragrant Nanri Abalone
Fresh abalone wrapped in bamboo leaves and steamed, locking in natural juices with a springy texture, an exquisite banquet dish from Fujian.
Luoshan Large Intestine Soup
A steaming bowl of Luoshan Large Intestine Soup is rich but not greasy, with a fragrant broth of pepper and chili. A warming traditional dish from Xinyang, Henan.
Long Chao Shou (Sichuan Wonton)
Long Chao Shou is a century-old snack from Chengdu, with paper-thin wrappers and tender fillings, bathed in a fiery red chili oil broth, delivering an authentic taste of Sichuan.
Gushi Braised Goose Chunks
A traditional dish from Gushi, Henan. Tender goose meat in a rich, savory broth with a hint of spice, leaving a lasting impression.
Half Moon Sinking in the River (Vegetarian Soup)
A classic vegetarian dish from Mount Putuo monastery. Shiitake mushrooms and gluten simmer in clear broth, resembling half moons reflected on the river.
钵钵鸡
Spicy and numbing, chicken is tender, vegetables are crunchy, soaked in a chili oil broth, skewered for easy snacking, addictive.
Xinyang Stew
Xinyang Stew is a signature dish from Henan Province. Slowly braised until tender, the meat melts in your mouth, the broth is rich, and the mix of vegetables warms you from within. Perfect for winter.
Ninghua Yusheng (Raw Fish)
Ninghua Yusheng is a traditional dish from Ninghua, Fujian, featuring paper-thin slices of fresh grass carp served with various accompaniments for a refreshing and delicate taste.
Leng Chi Tu (Spicy Cold Rabbit)
A classic Sichuan dish, this cold rabbit meat is dry-fried with spices, numbing and spicy, perfect as a snack or appetizer with drinks.
Zhong Shuijiao (Sichuan Chili Oil Dumplings)
A classic Chengdu street snack: tender pork dumplings with thin skins, drizzled with sweet soy and chili oil, a perfect balance of sweet, savory, and spicy.
Shaxian Pressed Salted Duck
A famous specialty from Shaxian, Fujian. Cured, air-dried, then steamed and pan-fried. Golden skin, savory meat, firm texture – perfect with rice or beer.
Xiaoyao Town Spicy Pepper Soup
Originating from Xiaoyao Town, Henan, this hearty soup is packed with ingredients and strong white pepper flavor—a classic winter breakfast.
Taiwanese Oyster Omelette (Hai Li Jian)
A classic street food from Fujian and Taiwan, crispy on the outside and tender inside, bursting with umami. Best served with sweet chili sauce.
Kaifeng Soup Dumplings (Guan Tang Bao)
A classic Henan snack with thin wrapper and rich savory soup. Dip in vinegar and ginger for a perfect flavor.
Sichuan Garlic White Pork
A classic Sichuan cold dish, rich in garlic flavor, bright red chili oil, thin translucent slices, smooth and non-greasy, perfect summer appetizer.